Veal Scaloppine with Shallot Cream Sauce

By MissHeather

Ingredients

• 1/4 C flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 1 lb veal scaloppine
• 4 tsp olive oil
• 1 T butter
• 1/2 C dry white wine
• 1 C finely chopped shallots
• 1 tsp dried sage, crumbled
• 1 12 C whipping cream
• hald sweet red pepper, julienned
• 1 lb linguine pasta, cooked

Details

Servings 6

Preparation

Step 1

In shallow dish, combine flour and pinch each of satl and pepper; coat well in mixture. In large skillet, heat 1 T of the oil and butter over medium-high heat; cook veal in batches for about 5 minutes or until browned. Trasfer to plate; keep warm.

Reduce heat to medium; add remaining oil to pan. Pour in wine, scraping up brown bits brom bottom of pan. Add shallots, sage and remaining salt and pepper; cook, stirring for 5 minutes or until shallots are softened.

Add whipping cream and bring to boil. Reduce heat and simmer for 3 to 5 minutes or until thick enough to coat back of spoon. Return veal to pan, turing to coat. Add red pepper. Serve with linguine.